Gyokuro

🔥 Prep

• Measure out 2 tsp of Gyokuro leaves and place them in a kyusu (Japanese teapot) or infuser.
• Measure out 150 ml of fresh, filtered water.

🔥 Cook

• 1. Heat the 150 ml water to 50°C (low temperature, just below simmer) using a temperature-controlled kettle or thermometer.
• 2. Pour the heated water over the Gyokuro leaves in the teapot, ensuring they are fully submerged.
• 3. Cover and steep the tea for 2 minutes to extract the delicate umami flavor.
• 4. After steeping, gently stir the infusion once, then pour the tea into small cups through a strainer to remove leaves.
• 5. Enjoy the tea immediately while it's warm, optionally repeating the infusion with another 150 ml of water at the same temperature for a second steeping of 1 minute if desired.

🔥 Serve

• Serve the Gyokuro in small, pre-warmed Japanese teacups (yunomi) to appreciate its aroma and color.
• Pair with a simple sweet wagashi (such as mochi or yokan) to complement the tea's umami notes.
• Optionally, provide a small plate of lightly salted edamame or rice crackers as a side snack.